French Green Beans with Hot Bacon Dressing
French Green Beans with Hot Bacon Dressing

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French Green Beans with Hot Bacon Dressing

Miss having hot bacon dressing because of the fat and calories? My French Green Beans with Hot Bacon Dressing brings that familiar sweet-tart flavor to the holiday table with less bacon, less sugar and a smaller amount of bacon drippings than my original recipe.

Tender green beans are coated in a warm dressing made with onion, cider vinegar, a little sugar and dry mustard, then finished with crisp bacon. They are a wonderful addition to Thanksgiving dinner, a special occasion meal or a get-together.

Less Sugar Lets the Bacon Flavor Come Through

I reduced the sugar from ¼ cup to 3 tablespoons. In my recipe testing, that small change did not make a significant difference in how sweet the dressing tasted. It did let the bacon flavor come through more clearly, without being overwhelmed by the sugar or vinegar.

The goal is a balance of sweet, tart and savory. Cider vinegar supplies the tang, while the onion and dry mustard give the dressing flavor beyond sweetness alone.

Use Less Bacon and Make Each Piece Count

I cut the bacon from 8 slices to 4 slices of center-cut bacon and trim off a little visible fat before cooking. Using less bacon and trimming some fat helps reduce the fat and cholesterol contributed by the bacon compared with the original version.

I cook it until crisp, drain it on paper towels and crumble it into small pieces. Sprinkling those pieces over the finished beans spreads the bacon flavor throughout the dish and keeps the topping crisp.

Measure the Drippings Instead of Using Them All

I reduced the bacon drippings from ¼ cup to 2 tablespoons, cutting the amount added to the dressing in half. Measuring matters; it’s easy to leave more in the skillet than you realize if you simply pour some off.

The reserved drippings are used to sauté the onion. Water, vinegar and seasonings make up the rest of the sauce, and a cornstarch slurry thickens it so the dressing coats the beans. That gives the sauce body while using less fat than the original recipe version.

How this Dish Fits a Meal that Supports Strength Training

Green beans contribute fiber and add vegetables to a holiday meal. Fiber supports digestive health, while a varied eating pattern helps supply the nutrients needed for everyday health and activity. A flavorful vegetable side can make it easier to keep vegetables on the plate alongside favorite holiday foods.

This is a vegetable side, with only a modest amount of protein. The bacon is there primarily for flavor. Serve the beans with roast turkey or another protein food to support muscle maintenance and repair, and include a carbohydrate food such as potatoes or stuffing to help fuel activity.

The practical lesson behind this recipe is one I use often: keep the flavors you enjoy, then adjust the amounts and cooking method. Here, reducing the sugar, bacon and drippings keeps hot bacon dressing on the menu in a lighter form.

Cook’s Note: Measure the reserved drippings and drain the beans well. Excess water clinging to the beans can thin the dressing, while extra drippings add fat beyond the amount intended in the recipe.

Measure the reserved drippings and drain the beans well. Excess water clinging to the beans can thin the dressing, while extra drippings add fat beyond the amount intended in the recipe.

Serving Tips and Article Links

Mix the Cornstarch with Cool Water

Stir the cornstarch into an equal amount of cool or slightly warm water before adding it to the hot dressing. This helps prevent lumps. Stir the slurry again just before using it because cornstarch settles as it stands.

Remember, using too hot or too cold of water will cause the cornstarch to clump.

Keep the Topping Crisp

Add the crumbled bacon at the end. Toss the beans gently with the dressing first, then sprinkle the bacon over them just before serving.

Choose the Texture of your Beans

Cook for 20 minutes, or until tender-crisp, beans. For a softer texture, check at 25 minutes or more and drain as soon as they reach the tenderness you like.

Prep Ahead

Wash and trim the beans, mince the onion and measure the sauce ingredients ahead. Refrigerate the prepared vegetables until needed. For the freshest texture, cook the beans and finish the dressing close to serving time.

Store Leftovers Safely

Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour if the temperature is above 90°F. Use refrigerated leftovers within 3 to 4 days. Reheat to 165°F. The beans will soften and the bacon will lose some crispness after reheating.

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